Blueberry Peach Cupcakes

Blueberry Peach Cupcakes

Blueberry peach cupcakes are a light and fluffy treat that are perfect for summer. Top them with creamy cream cheese frosting for the best use of your summer produce. 

blueberry peach cupcakes on a pink plate

I don’t tend to discriminate between cupcakes and cake. After all, they’re typically the same batter just baked in a different form. But sometimes you just want that perfectly portioned, single-serve, don’t share with anyone sweet treat.

That’s just what these blueberry peach cupcakes are. They’re light and fluffy {which is perfect for a summer cupcake} and they’re bursting with soft sweet peaches and gorgeous blueberries.

Peaches and blueberries are the sweetest, and best, during the summer. Now that they’re readily available and inexpensive, why not turn them into these gorgeous blueberry peach cupcakes?

blueberry peach cupcakes on a floral plate

Blueberry peach cupcakes begin with a simple batter

Similar to the Classic Vanilla Cupcake, we start with a simple vanilla cupcake batter. I don’t always sift my flour, but since I wanted an airy cupcake, sifting was necessary.

We’re going full on butter and sugar for this recipe. So beat the butter until it’s smooth. Add the sugar and beat until fluffy. There’s just something about butter and sugar creamed together that makes me all happy inside.

beaten butter and sugar

All that’s left is to add the flour and milk. If you’re going to use regular milk, instead of almond milk, just bake for a shorter amount of time. The natural sugars in real milk will make the cupcakes brown faster.

chopped and sliced peaches on a plate with cupcake batter

Don’t forget about folding in that gorgeous produce. It’s what’s going to take these cupcakes from plain ole vanilla to a sweet punch in the face. {Is it possible for a punch in the face to be sweet? In this case I’m saying yes.}

pre-baked blueberry peach cupcakes in a cupcake pan

Cream cheese frosting of your dreams

Who doesn’t love cream cheese frosting? If you tell me you, I’m going to be very sad.

Like I said, we’re sparing no expense on calories or sweetness with this recipe. So we use cream cheese, butter and powdered sugar to make the creamiest cream cheese frosting.

blueberry peach cupcakes on three different plates

First beat the cream cheese until smooth. No lumpy frosting for you! Beat in the butter and then the powdered sugar, one cup at a time, until a thick, spectacular frosting forms. I love using my KitchenAid stand mixer for this batter and frosting.

Blueberry peach cupcakes of your dreams

Until the frosting is added, these cupcakes may look more like muffins. But top them with a swirl of cream cheese frosting, and you have yourself the most delicious, perfect for summertime, backyard BBQ cupcake that everyone won’t be able to get enough of!

bite taken out of blueberry peach cupcake

Looking for more tasty cupcakes? Check out these recipes below:

Banana caramel cupcakes

Healthier caramel brownie cupcakes

Healthy chocolate cupcakes {just get rid of the eyeball decoration and you have delicious chocolate cupcakes}

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Blueberry peach cupcakes are a light and fluffy treat that are perfect for summer. Top them with creamy cream cheese frosting for the best use of your summer produce. #cupcakes #homemadecupcake #vanillacupcake #fruitcupcake #freshfruit #creamcheesefrosting

Blueberry Peach Cupcakes
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Blueberry peach cupcakes are a light and fluffy treat that are perfect for summer. Top them with creamy cream cheese frosting for the best use of your summer produce.
Course: Dessert
Servings: 18 cupcakes
Ingredients
Ingredients:
  • 2 ½ cups all-purpose flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • 1 cup {2 sticks} butter softened
  • 1 ⅓ cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • ½ cup unsweetened vanilla almond milk*
  • 2 cups chopped peaches
  • 1 cup blueberries
Cream Cheese Frosting Ingredients:
  • 8 oz cream cheese softened
  • ½ cup {1 stick} butter softened
  • 3 cups powdered sugar
Directions
Directions:
  1. Preheat oven to 350°F and line a 12 and 6 cup muffin tin with cupcake papers.
  2. In a large bowl, sift together the flour, baking powder and salt.** Set aside.
  3. In a separate large bowl, cream the butter. Add the sugar and mix until fluffy.
  4. Add the eggs, one at a time, and mix until combined. Add the vanilla and mix until all combined.
  5. Alternating flour and almond milk, add to the wet ingredients, mixing after each addition and ending with flour. Mix until completely incorporated.
  6. Fold in the peaches and blueberries.***
  7. Spoon the mixture into the lined cupcake tins and bake for 32-36 minutes.
  8. Remove and let cool before frosting.
  9. Meanwhile, in a large bowl, beat the softened cream cheese until smooth. Add the butter and beat until completely combined.
  10. Add the powdered sugar, one cup at a time, mixing after each addition.
  11. Frost on the cooled cupcakes.
Recipe Notes

*Note: if you decide to use regular milk, reduce the time by two - three minutes as dairy milk has more natural sugar that will brown the cupcakes faster.

**Note: sifting your flour will make for a lighter and airier cupcake.

***Note: folding just means gently stirring in the peaches and blueberries to keep the blueberries {mostly} intact.

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